Hello Friends! We know we give you a recipe every Saturday but today we’re joining someone else’s recipe share – our buddies at Canadian Cats AND Easy Weimaraner. It’s a Blog Hop so if you’d like to share a recipe (this month’s recipe is supposed to be something EASY TO MAKE and LIGHT for the Summer), just click on the badge above and add your blog address to the LINKY FORM!!
My suggestion for an EASY PEASY and incredibly refreshing summer meal is a FRESH TOMATO SALAD…………………doesn’t get any easier than this. Mom uses either regular sized farmer’s market tomatoes OR even the little tiny tomatoes which have even more concentrated tomato flavor. My Mom will often have just THIS for dinner. Yes she’s a tomato freak.
4 medium tomatoes cubed (OR a big handfull or two of tiny tomatoes if you prefer)
1 clove crushed garlic
Thinly sliced onion (however much you like)
2 Tablespoons chopped fresh basil
Mix everything together – stick in the refrigerator for a while as it “marinates” the flavors and VOILA – the easiest meal EVER!!!!
Hello from the Kitchens at Castle Baconia! Ready to cook?
OK – first off I have a confession…………………this one is a recipe that I haven’t made yet. I found the recipe and intended to make it but Saturday got here too quickly this week and I didn’t have time to TASTE TEST it. However, I think you’ll agree after reading the ingredients and seeing the photo that it simply HAS TO BE INCREDIBLE.
Bacon Maple French Toast
- 8 large eggs
- 2 cups half-and-half cream
- 1 cup 2% milk
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Dash cayenne pepper
- 1 loaf (1 pound) French bread, cut into 1-inch slices
- 6 thick-sliced bacon strips, cooked and crumbled
- 1 cup butter, melted
- 1 cup packed brown sugar
- 1/2 cup chopped pecans, toasted
- 2 tablespoons corn syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Maple syrup
- Grease a 13×9-in. baking dish; set aside.
- In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first eight topping ingredients. Spread over top.
- Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.
How on earth could you go wrong with this recipe???? I just know it will be great and I do intend to make this soon – it’s just been a rather busy week or so around the Castle and I didn’t have a chance to whip it up for you. Usually we TRY OUT the recipes we pass on to you. There is an official TASTE TESTER here at the Castle………..it’s the ROYAL PARENTS and they’re pretty good at taste testing. We’ll let you know how it was next week. Meanwhile don’t let THAT stop you – GO FOR IT!
Same here…..this would be very convenient!
Have a royally wonderful week!! King Teddy
Welcome to the Castle Kitchen!
Hello bacon lovers – I’ve done several bacon/egg type casseroles for you before but this next one works as a “make ahead and let it sit overnight” casserole OR a “make it now” kind of casserole and I gave you info on BOTH options! Choices – nice when we have choices right? This sure is good and the info that you can add what you want stands – clean out the refrigerator – that’s what casseroles are for (although I have to admit my Mom and Dad liked it with this recipe precisely). Another note – this calls for Brioche Bread or Challah……the reality is any bread will do but if you can GET Brioche – it is so delicious – Mom likes the “mile sweetness” of Brioche. She buys Brioche rolls for sandwiches. SO – here we go!
Overnight Bacon Breakfast Casserole
Note: Below is how to make this casserole the day you want to serve it – if you would like to do the prep the night before, here are additional notes!
- It’s best to treat this as an overnight Bacon Breakfast Casserole, but if you’re reading this and need to get this in the oven this morning, relax. Follow the recipe, but give your bread cubes a good poking with a fork before pouring in the liquid. That will help encourage the bread to soak in the egg mixture quicker. Just leave the casserole on the counter for at least 30 minutes before baking.
- I love using brioche bread in this casserole, because of its richness, slightly sweet taste, and soft texture. Challah also works great in this make ahead breakfast casserole since the hearty bread goes with the bacon.
- This is a simple recipe with straight forward flavors. Feel free to add in onions, red or green peppers, and or other mix-ins of your choice. Cook the mix-ins with the bacon first, to rid any excess water, and then simply mix into the custard.
- 12 slices (about 1-lb) brioche bread – cubed into 1-inch cubes
- 1/2 lbs bacon (use more bacon if you desire) – cut into 1″ pieces
- 8 medium eggs
- 1 1/4 cup whole milk
- 1 cup grated cheddar cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 whole green onions (white and green parts) – sliced thinly, for topping
Grease a 9×13-inch pan. Evenly layer in the brioche bread cubes.
In a medium skillet, cook the bacon over medium heat, stirring occasionally, until it is cooked through. Remove from heat, including any rendered bacon fat, and allow to cool slightly.
As the bacon is cooking, in a large bowl, beat the eggs. Mix in the milk, cheese, pepper and salt. Mix in the bacon when it is done.
Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid.
Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.
When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 – 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean.
Remove the casserole from the oven and allow to cool slightly. Garnish with green onions and serve warm.
Have a giggle but above all – have some bacon!
Happy Bacon Caturday From The King of Baconia!!!!
Hello Bacon Fans! I’ve got another snack for you!
Yep – today I have something that I think you will find VERY tasty even though at first glance you might say……….. “WHAAAAT???”. Trust me. Have I ever let you down? The apricot preserves and honey mustard make it absolutely POP!
Brats and Bacon Appetizer Pizza!
- 1 tube (11 ounces) refrigerated thin pizza crust
- 4 maple-flavored bacon strips, chopped
- 1/4 cup finely chopped onion
- 3 fully cooked beer bratwurst links, finely chopped
- 1/3 cup apricot preserves
- 2 teaspoons honey mustard
- 2 cups shredded white or yellow cheddar cheese
- Preheat oven to 400°. Unroll and press crust onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 8-10 minutes.
- Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- Add bratwurst to same pan; cook and stir until browned, 2-3 minutes.
- In a small bowl, mix preserves and mustard. Spread over crust; top with bratwurst, bacon mixture and cheese. Bake until cheese is melted, 8-10 minutes.
I can’t tell you how really yummy this is you simply have to try it for yourselves. It’s a wild combo with the brats/bacon and sweet stuff but it’s just so yummy I know if you make it once you will make it AGAIN!
Have a ROYAL weekend………!! I am!
Hugs, Teddy, King of Baconia
Greetings from the castle kitchen in the land of bacon! Let’s eat!
I have a swell appetizer recipe for you today but it could easily be a whole meal with a nice bottle of wine (Mom says so anyway – what would I know????!!!!!). We saw this recipe as we arrived on my blog this morning – good old AOL handed me a great idea and I’m running with it!
Creamy Feta and Bacon Bruschetta
- 6 ounces feta crumbled
- 2 ounces cream cheese
- 2 Tablespoons Olive oil
- 1 teaspoon garlic minced
- salt and pepper to taste
- 6 slices bacon cooked and chopped
- 1/2 cup grape tomatoes halved
- 3 Tablespoons fresh basil julienned
- 1 baguette cut into 1/4 inch diagonal slices, toasted
In a food processor combine crumbled feta, cream cheese, olive oil, minced garlic and salt and pepper to taste. Pulse until smooth and creamy.
Spread creamy feta on top of each toasted baguette slice. Top with grape tomatoes, bacon, and basil.
Now doesn’t that sound wonderful on a HOT summer evening with a coolish breeze blowing and a COLD glass of white wine or maybe Prosecco????? Oh boy. What can I say – Mom and Dad can eat enough of these little bruschetta bundles of joy to make a complete meal out of them. Finish it off with a little sorbet or maybe vanilla ice cream with fresh fruit. Magic!
Thanks to Friends Furever for this one!!
May the bacon fairy visit you soon and inspire you to try this recipe!!!!